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Cooking a Quiche

quiche collage

Good evening, friends, and welcome back into my kitchen!

I had grand plans for a forest walk this afternoon, but the weather didn’t want to cooperate. So, instead, I rummaged through the fridge, grabbed all of the veggies I could find, and decided to cook up a little garden quiche for dinner. Less of a full-blown recipe, and more of an invitation for you to join me in enjoying a slice of quiche… I’ll go ahead and give you a run through of the basic steps. I’m no master at making quiches anyway. In fact, I’ve only really ever made one quiche before. What’s not to love? The concept is pretty straight forward, the ingredients are limited only by your imagination, and you can pack a quiche full of veggies and vitamins… and cheesy fat.

Ingredients for my little fridge-full quiche:

  • 1 package of frozen puff pastry dough (bladerdeeg in Dutch)
  • 6 eggs
  • 100 ml milk
  • 100 ml cream
  • 2 large handfuls of spinach
  • 10 mushrooms
  • 5 cherry tomatoes
  • 1 onion
  • 1 red bell pepper (although the yellow pepper is pictured, I chose to forgo it)
  • Several leaves of sage
  • 2 handfuls of grated cheese
  • salt and pepper to taste

 

Normally I’d go crazy and throw in some goat cheese, ricotta, or other fun ingredients. But, being pregnant, I’m keeping this one on the safe side. Don’t let me stop you from feeling free to experiment with any of your favorite flavors!

Preheat the oven to 175 C (350 F). Defrost the pastry dough for about 10 minutes before lining your pie tin or spring-form pan with the layers of doughy goodness. I accidentally bought squares of puff pastry, which looked odd when getting started but turned out just the same.

Starting with the onion and sage leaves, it’s time to get all of your ingredients chopped and sliced. While you’re busy slicing the pepper, mushrooms, and tomatoes, saute the onions and sage in a bit of olive oil. This will soften the onions and bring out the awesome sage flavor.

Time to get your creamy-egg filling going! In a bowl, whisk together the eggs, milk, cream, salt, pepper, and any other fun herbs or spices you’d like to toss in here. Fold in the chopped veggies before stirring in the shredded cheese.

Pour your mixture over the pastry dough. I added the sliced tomatoes as a finishing touch. Stick your pan in the preheated oven and let it bake for anywhere from 30 minutes to an hour (depending on how thick your quiche is). Mine was in a deep spring-form pan, so it took a good hour of baking before the filling was nice and firm.

With the help of a muffin tin, I even made a few little mini quiches out of the left-over dough and filling. These actually turned out tastier than the monster quiche… go figure.

Serve up slices to the folks lucky enough to sit at your dinner table and enjoy!

Thanks for joining me in the kitchen again. It’s always so much fun to “cook” for you guys :)

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